But this crust was great!!
Copied from: The Iron You
Cauliflower Crust Spinach White Pizza
Yields a 12-inch pizza
1 small head cauliflower, cut into small florets (should yield 3 cups of cauliflower rice)
1 free-range organic egg, lightly beaten
½ cup / 1.7 oz / 50 gr shredded mozzarella cheese
½ teaspoon fine grain sea salt
½ teaspoon dried oregano
¼ teaspoon ground black pepper
¾ cup / 1.7 oz / 50 gr shredded mozzarella cheese
½ cup cooked spinach
¼ cup grated Pecorino Romano cheese
Handful sun-dried tomatoes, chopped
Preheat oven to 450°F (220°C) and place a rack in the middle.
Line a baking sheet with parchment paper and liberally grease with olive oil. Set aside.
In a food processor rice the cauliflower florets (it should be evenly chopped but not completely pulverized).
Transfer cauliflower rice to a microwave-safe dish and microwave on high for 8 minutes, until cooked.
Place the cauliflower rice in a tea towel and twist it to squeeze as much moisture as you can (I usually squeeze out over a cup of liquid). This is very important. The cauliflower rice needs to be dry, otherwise you’ll end up with mushy dough, impossible to fold into pockets.
Transfer the cauliflower rice to a mixing bowl, add egg, mozzarella, oregano, salt and pepper and mix well.
Using your hands, press the mixture onto the baking sheet and shape into a thin pizza “disc”.
Bake for 15 minutes, until golden.
Remove from the oven and let cool for 5 minutes.
Scatter mozzarella cheese evenly over the pizza base and spread the spinach over this. Sprinkle the Pecorino Romano and add a pinch salt.
Return to the oven and bake for further for 10 minutes.
The whole pie yields 597 calories, 36 grams of fat, 19 grams of carbs and 47 grams of protein.